Conference 2015 Lunch

Friday June 3, Lunch Options - Provided By The Goods Toronto

Thursday and Friday attendees will have the option of choosing 1 of 3 options during online or print and mail-in registration.

Option 1 – Shades of Green

Ingredients:

  • avocado
  • black sesame
  • cabbage
  • celery
  • chia
  • cider vinaigrette
  • cucumber
  • green peas
  • shredded kale
  • spinach
  • sunflower seed

Note: gluten-free, raw-vegan, nut-free, organic, low-glycemic, paleo-friendly, soy-free, grain-free

Option 2 – Chuck Norris

Ingredients:

  • arugula
  • beet noodles
  • chick peas
  • corn
  • cucumber
  • long-grain brown rice
  • mint
  • green peas
  • sprouts
  • toasty sesame dressing
  • zucchini

Note: gluten-free, vegan, nut-free, 80% raw, organic, low-glycemic

Option 3 – Kings Noodle

Ingredients:

  • cabbage
  • carrot noodles
  • ginger garlic sauce
  • kelp
  • raw pumpkin seeds
  • red quinoa
  • zucchini

Note: gluten-free, vegan, nut-free, sesame-free, 80% raw, organic, low-glycemic

Saturday June 5, Lunch - Provided By JCCC Catering Services

Saturday attendees will be treated to a hot meal with the JCCC buffet catering.

Hot Meal Buffet

Ingredients:

  • assorted juices, pop & bottled water
  • california style vegetables
  • dinner rolls & butter
  • fusilli pasta in primavera
  • garden salad with mix greens
  • mixed desserts
  • roasted chicken pieces
  • vegetarian tomato sauce

Note: cooked animal protein